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The Chef’s Table Season Three Show Recipes
Show 27
Artichoke, Hearts of Palm & Asparagus Salad
1 head Bibb lettuce
2 tablespoons Fresh basil, chopped fine
3 garlic cloves, smashed & chopped fine
1 can Hearts of Palm sliced
2 cans Artichoke quarters
1 bunch Fresh asparagus (cut twice and poached)
1 pint Cherry tomatoes, halved
Seasoning salt to taste
1 container Buffalo mozzarella balls
¼ cup White balsamic vinegar
3 tablespoons Dark truffle oil
¼ cup Olive oil
Take the Bibb lettuce and arrange out on a platter, toss everything else well and place on the Bibb garnish with some flat Italian parsley if desired
Chicken Schnitzel
1 pack Chicken breasts about 10 to 12 oz
½ cup Olive oil
1 cup Flour seasoned
Egg wash: 1 egg + 1 cup milk
2 cups Italian breadcrumbs
2 lemons
Fresh parsley
Butterfly the chicken and lightly pound out so it is the same thickness. Place some olive oil in a pan to heat about 325o if possible then dredge the chicken into the flour shaking off the excess then into the egg wash and then into the bread crumbs. Place into the pan away from you and sauté until golden brown on both sides place on plate or platter squeeze on some lemon, top with parsley and fresh sliced lemon and serve. On the show I placed this on rutabagas and topped with fresh sautéed kale.
Note I always add grated Parmesan and fresh parsley to my Italian bread crumbs
Rutabagas
Chicken stock
1 or 2 Rutabagas peeled and Julian
Fresh cracked pepper
Bring the chicken stock to a boil and add the rutabagas and pepper. Cover with a lid and simmer. As a kid at home I was raised with them cooked with a teaspoon of bacon fat, salt pork or ham hocks and we always ate the greens too very flavorful.
Sautéed Baby kale
1 tablespoon olive oil
½ pack Baby kale
Smoked sea salt to taste or any salt will do
1 clove thin slice garlic
2 tablespoons Butter
Get a sauté pan hot and add olive oil then the garlic, kale and sea salt. Then top with fresh butter and let the butter help steam the kale done, it takes only about a minute.
Grilled Pineapple
1 fresh pineapple, whole
1 stick Butter
Cinnamon as needed
¼ cup Brown sugar
¼ cup Toasted coconut
Pirouline (chocolate hazelnut) wafers
Trim and peel the pineapple well then cut in half and slice into thin wedges cutting around the core. Heat grill. Add butter to grill and place wedges of pineapple on grill. Add more butter between to wedges and cook (as the butter melts it helps steam the pineapple). Sprinkle cinnamon and brown sugar over pineapples. Turn over the pineapple and sprinkle more brown sugar. Grill until golden. Sprinkle on toasted coconut and place on a platter. Top with coconut and chopped wafers